XMas Oatmeal Raisin Cookie Stout

All Grain Recipe

Submitted By: maulg (Shared)
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Brewer: Maulg
Batch Size: 10.00 galStyle: Oatmeal Stout (13C)
Boil Size: 13.44 galStyle Guide: BJCP 2008
Color: 29.7 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 28.2 IBUsBoil Time: 60 min
Est OG: 1.058 (14.2° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 40.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 55L (55.0 SRM) Grain 3
1 lbs Chocolate Malt (450.0 SRM) Grain 4
1 lbs Roasted Barley (300.0 SRM) Grain 5
1 lbs Toasted Quaker Oats (1.0 SRM) Grain 6
1 lbs Wheat, Torrified (1.7 SRM) Grain 7
1 lbs Brown Sugar, Light (8.0 SRM) Sugar 8
3.00 oz Fuggles [4.5%] - Boil 60 min Hops 9
1.00 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 10
3.00 cup Raisins (Boil 1 min) Misc 11
1.0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 12

Notes

Back to Quaker Oats, roast in oven 90 mins at 350?, rest in paper bag for at least 3 days. Maybe just use spiced rum? For the holiday flavor add the following in a small bottle of burbon (Wild Turkey 81) at brew time, then add to the beer at kegging/bottling. Holiday Spice Extract --- 12.00 Oz Bourbon 1 Tsp Cinnamon (cinnamon stick?) 0.5 Tsp Nutmeg 0.5 Tsp Cloves 2.00 Unit(s)Vanilla Bean

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